Nutritional Facts

Directions

In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, beat butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Alternately add dry ingredients and milk, beginning and ending with dry ingredients; beat well after each addition. Stir in chocolate chips. Line regular or mini muffin cups with baking papers. Fill each two-thirds full. Bake at 400° for 14 to 16 minutes or until muffins tests done. Cool. Dust with confectioners' sugar.Yield: 24 regular or 48 mini cupcakes.

Originally published as Mini-Choco Cupcakes in Taste of Home
April/May 1993, p21

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Evelynsolis User ID: 8270355221283

Reviewed Feb. 24, 2015

"I like this recipe"

MY REVIEW

babbikahan User ID: 43387574169

Reviewed Aug. 5, 2010

"These were true to the description given - somewhat less dense than a muffin, but not light and fluffy like other cupcakes. They did taste good, and the chocolate chips are a nice touch. Personally, I prefer a lighter, fluffier cupcake, and these were more similar to muffins, but still good. They don't puff up much, so fill the cups almost to the top, but they do develop a rounded top like a muffin does. They should be baked only till the tops are dry and should not be allowed to brown. You probably wouldn't frost these."